A burger is only as good as the beef. Get it right on the grill and everything else falls into place. The bacon adds smoke and salt. The cheese melts into the cracks. The toppings stay fresh and crisp. It’s a simple equation but the execution matters.
What you need
- Ground beef (80/20 blend is best), 4 ounces per patty
- Salt and black pepper
- American or cheddar cheese slices (4)
- Bacon strips (8)
- Hamburger buns (4)
- Tomato slices (1 tomato, sliced)
- Lettuce or avocado (choose one)
- Butter (for toasting buns)
Cook the bacon
Get your bacon in a cold skillet and turn the heat to medium. Let it render slowly. This takes about 10 minutes but the fat will be clear and the meat will be crisp. Don’t rush it. Transfer to a paper towel and let it cool.
The patties
Divide your beef into 4 portions. Don’t overwork the meat. Form it into loose balls, then gently press into patties about 3/4 inch thick. Make a small dimple in the center with your thumb. This stops the patty from puffing up as it cooks.
Season each side heavily with salt and pepper just before they hit the grill.
Grilling
Get your grill hot. Oil the grates. Place the patties on the hottest part and leave them alone for 3 minutes. Flip once. Let them cook another 3 minutes for medium. Don’t press them down. The meat releases juices when the proteins set, not when you squeeze it.
Lay a cheese slice on each patty in the last minute of cooking. Tent with foil or close the lid for 30 seconds if your grill allows it. The cheese doesn’t need to be fully melted, just warm enough to stick.
Transfer the burgers to a clean plate. Let them rest for a minute.
Assembly
Butter the buns lightly and toast them on the grill or in a skillet until golden. This takes maybe a minute.
Build from the bottom up. Bun. Patty with cheese. Two strips of bacon. Tomato slices. Lettuce or avocado. Top bun. Serve it immediately while the cheese is still soft and the bun is warm.
